I knew I was going to be hungry when I returned from today’s first session of my ten week Fitness Challenge at the Y. Although it was a bit disorganized, all 36 of us got our marching orders for the weeks to come. It’s going to be fun 🙂
I wanted something different, and I came upon a recipe for Lentil Chili. Wow, two of my favorites, together for the first time 🙂
Making chili using lentils, along with pearled barley, bulgur wheat and ginger certainly makes for an unusual chili, but I liked it. Give it a try and see what you think.
This recipe makes enough for twelve. I have some friends coming over tomorrow night for dinner, so there will be more than enough.
2 tb olive oil
1 large yellow onion, diced
2 shallots, chopped
8 garlic cloves, finely chopped
1 tb ginger, peeled and finely grated
4 tb chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 dried Anaheim chili, rehydrated, seeded and finely chopped
1 chipotle chili, minced
1 28 oz can crushed tomatoes (unsalted)
1 28 oz can diced tomatoes (unsalted)
8 cups low sodium vegetable broth
2 1/4 cups lentils
1 1/2 cup garbanzo beans
2/3 cup pearled barley (I used Bob’s Red Mill brand)
2/3 cup bulgur wheat (I used Bob’s Red Mill brand)
salt and pepper to taste
In large stockpot saute onion and shallot in olive oil. When onions are translucent, add the garlic, ginger, chili powder, paprika and cumin. Stir well and cook a minute or two. Stir in Anaheim and chipotle peppers, tomatoes, and six cups of vegetable broth.
Add garbanzos, lentils, barley and bulgar. Bring to a boil, then reduce heat to low, cover and simmer for 45-60 minutes. Check from time to time and add remaining vegetable broth, one cup at a time, if chili is too thick.
Just a tip: This is a very thick, stick to your ribs kind of chili. Before serving, top with cheese or onion. It’s tasty just by itself, too.